Juicy, flavorful, ripened peaches are a lovely summer treat often used in desserts. Peaches and cream. Peach pie. Peach cobbler. Naturally sweet, dessert is the easy and obvious choice for this warm-weather fruit.
We don’t take peaches in a savory direction often enough, and that’s exactly where we’re headed today.
One of my favorite uses of peaches is making a Caprese salad with a twist. Using peaches instead of tomatoes is a mouthwatering, savory way to enjoy one of summer’s best fruits in a fresh, new way.
The bright orange, yellow, and pink peaches, sliced in to half-inch thick disks similar to tomato slices, really pop against the crisp background of a white platter. Layer the peaches under single slices of creamy mozzarella cheese and lemony basil leaves to create a beautiful presentation that tastes as good as it looks.
You’ll drizzle the top with extra virgin olive oil and balsamic vinegar. For a richer flavor, you’ll want to use a quality, thicker variety, like the traditional balsamic vinegar from Robbins Family Farm.
Peach Caprese Salad
6 ripe peaches, sliced into 1/2-inch thick disks
2 large mozzarella balls (or 1 large mozzarella log, precut is nice)
Fresh basil leaves
3 tbsp. extra virgin olive oil
1 tbsp. quality, thick balsamic vinegar
Kosher salt and pepper, to taste
1. Arrange peach slices with mozzarella slices and basil in layers and repeat.
2. Can be arranged down the center of a platter or on individual plates.
Video won’t play? Watch the Peach Caprese Salad video here.
Your guests will be pleasantly surprised by the variation on this classic summer salad. The introduction of the peaces makes for an elegant dish that’s sweet, savory, satisfying, and the epitome of summer. Serve this Peach Caprese Salad at brunch, as a light evening meal, or as an appetizer before a perfectly grilled dinner. If you’d like to make this more of a full salad, a bed of arugula tossed in olive oil can be laid beneath the Caprese layers.
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Recipe by Adriene Rathbun; Photos by Kacy Meinecke